Title:
PAPAYA PICKLE, PAPAYA BEAN JAM UTILIZING SAID PICKLE AND PREPARATION OF PAPAYA BEAN JAM
Document Type and Number:
Japanese Patent JPH01291746
Kind Code:
A
Abstract:
PURPOSE: To make possible to keep a special flavor of ripe papaya and store in a period of long time, by boiling papaya flesh of specific degree of ripeness, adding sugar and wine and pickling.
CONSTITUTION: Pared papaya flesh of 60W90% degree of ripeness is directly, or cut to suitable size, boiled for 15W20min, drained, adding suitable amount of sugar and wine in a hot state of papaya and pickled for 2W3 day to obtain papaya pickle. Next, 20W70wt.% bean jam not yet sweetened with sugar is incorporated with 1W60wt.% papaya pickle, 3W25wt.% sugar and ≤25wt.% thick malt syrup to afford papaya bean jam.
Inventors:
TOMORI TOMIO
Application Number:
JP12057188A
Publication Date:
November 24, 1989
Filing Date:
May 19, 1988
Export Citation:
Assignee:
TOMORI TOMIO
International Classes:
A23B7/08; A23B7/12; A23G3/00; A23G3/34; A23G3/48; A23L21/10; (IPC1-7): A23B7/08; A23G3/00; A23L1/06
Attorney, Agent or Firm:
Shigenobu Oshiro (2 outside)
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